Tuesday, December 15, 2009

Creamy Fudge

I promised to post my Creamy Fudge recipe, so here it is! Yum, yum. I hope y'all like it as much as we do!

You're going to need to break out the squares of chocolate.

And chop.

And then, when you realize that you didn't have enough semisweet chocolate, go to your chocolate chip jar. I know that some people don't like to use chips while baking anything other than cookies because they contain some sort of "stabilizer". Maybe so. I do try to use baking squares, but I ran out and these did just fine.

Here I am with my trusty kitchen scale measuring out the remainder of the chocolate.

Add a can of this:

And stir. Then, place the chocolate and sweetened condensed milk over a double broiler and stir until smooth and all of the chocolate is melted.

Add salt.

And vanilla. Ooo, and smell the vanilla. And then try to teach your 20-month-old how to smell the vanilla-without trying to drink it! Hey, she's learning!

And pecans (optional, but necessary in our house)! I didn't have enough pecans shelled in my freezer, so I used the little bit that I had. It turned out to be less than 1/2 cup. Like I said, not nearly enough!

Line an 8X8" pan with tin foil. Oh, excuse me...aluminum foil. (I didn't have foil, so I lined my pan with parchment paper. Works just as well, maybe even better. Spread the fudge in the pan and give hubby the spatula to lick.

Let set in the fridge for a few hours until firm. This picture turned out a little dark, but you get the idea. It's just plain goodness!

Here's the entire Creamy Fudge recipe:
  • 16 oz semisweet chocolate, chopped
  • 1 oz unsweet chocolate, chopped
  • 1 can (14 oz) sweetened condensed milk
  • 1 1/2 tsp. vanilla
  • 1/8 tsp. salt
  • Chopped pecans, optional
Line 8" square baking pan with foil. Combine chocolates and milk. Cook over a double broiler, stirring constantly until chocolates have melted and mixture is smooth. Remove from heat and stir in vanilla and salt. Pour into pan and spread evenly. Refrigerate until firm or overnight.

Cut into 8 strips and then cut strips into 8 pieces. Place pieces between waxed paper in an airtight container. (I don't do this...it never lasts long enough for me to go through the trouble of cutting it into pieces for Travis and myself.)

Store at room temperature for up to 1 week or refrigerate for up to 1 month. (I promise it won't last a month!)


1 comment:

Teresa Andel said...

Thanks for the recipe! It looks delicious.